Quince-Grape – 3 lbs. quinces, peeled and cut into 1” chunks, then tossed with 1/2 cup sugar, 1/3 cup water and a pinch of salt in a skillet. Cover and cook over medium heat, stirring occasionally until tender, 15 to 20 minutes. Stir in 1 lb. seedless red grapes and 1 Tbsp. flour.

6.BAKE: Transfer filling to prepared dish or ramekins and dot with 2 Tbsp. cut-up cold butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40-45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.